Go Back Email Link
–+ servings
Unbaked pie crust with crimped edges in a white pie dish on a tan surface.
Print

No-Fuss All-Butter Quiche Pie Crust

If you make quiche as often as I do, then you know a good pie crust can completely make or break it. While store-bought pie crust works great in a pinch, there’s just something about a homemade, all-butter pie crust that takes a quiche to the next level. This easy pie crust recipe is made with simple pantry staples, comes together quickly in the food processor, and skips the shortening completely! Whether you’re making a classic breakfast quiche, a delicious fruit pie, or even a holiday dessert, this flaky, buttery pie crust is the recipe you'll keep coming back to.
Course Breakfast, Brunch, Dessert
Cuisine American
Diet Low Salt, Vegetarian
Prep Time 10 minutes
Chilling time 1 hour
Total Time 1 hour 10 minutes
Servings 1 crust
Calories 1413kcal
Author Kelly Nash
Cost $5

Equipment

Ingredients

  • 1 ¼ cup flour
  • 2 teaspoon granulated sugar optional
  • ½ teaspoon kosher salt
  • ½ cup butter 1 stick, cold and cubed
  • 3-5 tablespoon ice water
US Customary - Metric

Instructions

  • In a food processor, pulse together the dry ingredients.
    1 ¼ cup flour, 2 teaspoon granulated sugar, ½ teaspoon kosher salt
  • Add in the cold, cubed butter. Pulse a few times, just until the mixture gets a little crumbly. You want large pea-sized chunks of butter to be visible still.
    ½ cup butter
  • Add in 3 tablespoon of water to start, and pulse again just a few times until the dough starts to come together. You should be able to pinch the dough in your fingers and it stick together. If it's still too crumbly, add more water (half a tablespoon at time).
    3-5 tablespoon ice water
  • Pour the dough out onto a floured surface and knead gently a few times until it comes together in a ball. Don't overwork the dough here.
  • Press into a disc and cover with plastic wrap. Place in the fridge for at least 1 hour before rolling out to use it in a recipe.

Notes

  • This recipes makes 1 pie crust. If a recipe calls for 2 pie crusts, double this recipe and split dough in half.
  • Pie crust dough can be frozen for up to 3 months. To defrost, place in the fridge overnight.
  • Remove from the fridge 20-30 minutes before rolling the dough out, this will make it easier to roll.

Nutrition

Calories: 1413kcal | Carbohydrates: 127g | Protein: 17g | Fat: 94g | Saturated Fat: 59g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 24g | Trans Fat: 4g | Cholesterol: 244mg | Sodium: 1898mg | Potassium: 195mg | Fiber: 4g | Sugar: 8g | Vitamin A: 2836IU | Calcium: 53mg | Iron: 7mg